This organic Kukicha lot comes from the terraced hills of Nakayama, a rural village located in Fujieda, within the renowned Shizuoka Prefecture.

The tea plants benefit from the sharp diurnal temperature swings typical of the Seto River valley. This microclimate slows leaf growth, locking in a distinct aromatic complexity and naturally fresh, citrusy notes.

The tea is harvested exclusively during the first spring flush (Shincha), prioritizing the purity of the first growth.

During the meticulous sorting of high-grade Sencha, the tender stems (kuki) and petioles are precisely separated from the leaves. This light, chlorophyll-rich stem fraction is then quickly steamed to stop oxidation.

This process locks in a vibrant green hue and a unique chemical profile high in L-theanine (for natural sweetness) and exceptionally low in caffeine.

Behind this harvest is the Kinezuka family, absolute pioneers of natural farming in Japan. In 1976, at a time when the local market heavily favored industrial chemical farming, Toshiaki Kinezuka chose to eliminate all synthetic pesticides and fertilizers, pushing through initial resistance from the farming community.

Today, this organic legacy is carried forward by his daughter, Ayumi Kinezuka, through the NaturaliTea cooperative network.

The family sustains soil biodiversity by conditioning the earth solely with self-produced organic compost and rice straw mulch.